Walk by Hello: Positively Royal

01 May 2011

Positively Royal

Ok, I admit it. I couldn't help but get caught up in the joyous celebration of a royal wedding. The bustling preparations..the pomp and glamour..the simple beautiful love story...I however am not enough of a hardcore royalmaniac to get up before dawn to watch the proceedings. No dears, I slept comfortably while all was beginning, content to DVR and watch at leisure. And somehow it wove itself neatly into our Saturday..the normal lazy morning and puttering around in the backyard..a visit to a farm enjoying creamery ice cream...I managed to find a package of Pims and a bouquet of mini blush pink roses for the table...everyone seemed to take up the excitement..my excitement. At Natalie's request she and Adam danced for us and he even assented to present her with a bouquet...Will spun circles during the processional and the Pims were passed around...."He's looking at us, the Prince is waving at us!" was the exclaim as we watched the cars make their ways to the church.. "How beautiful it is!"

Celebrating the little things...though distant and far removed from our daily life is necessary, integral...For in joining in the revelry and merrymaking a world away we were cementing all that is true and good and joyful in our little corner of the world....

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Pecan Cream Cheese Icing:

8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans

Directions

Preheat the oven to 350 degrees F.

Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.